guacamole

Holy guacamole, this is a super easy recipe!  Yeah, okay.  That was pretty lame.  But you know what’s NOT lame? Fresh guacamole!

I like to cook whatever is on sale, especially vegetables.  At the peak of the season you will get the best tasting and the best deal for produce.  If you can score avocados for less than $1, then that’s a heck of a deal!

Another great place to get produce are international or Asian markets, but buyer beware!  I’ve found that produce I’ve purchased there is usually already ripe so be prepared to start using it immediately!

The Basics

• 2 ripe avocados – They should be firm but have a slightly soft when given a tight squeeze.
• 1 lime – You can use lime juice if you have it.
• Garlic – 1 or 2 cloves should do the trick.  Finely minced or ground into a paste with a mortar and pestle.
• 1 small tomato; diced – I prefer Roma tomatoes.
• Coarse salt – Kosher, sea salt or the like

The Rundown

Half the avocado length-wise and running your knife against the pit.  When you remove the top half, you will have one half with the pit in tact.  To remove it, take a sharp knife and cleave it into the pit.  Hold the avocado and twist the knife and the pit should pop out.

Gently carve a grid into each half of the avocado.  Basically you will run your knife through, with the knife point scraping the inside of the avocado shell.  Once your done, you can take a spoon to scoop out the fruit.

Put the avocado in a large bowl.  Mash with a fork.  Add the garlic and tomatoes.  Add just a pinch of salt and a squeeze of lime.  Mix the guacamole.  Add a little bit of salt at a time until it tastes right.

Although the lime juice will slow the browning (oxidation) of the avocado, I would recommend searching this the day of preparation or put in a air-tight container and serve the next day.  Enjoy!

Tags: easy recipe, recipe, vegan, vegetables, vegetarian